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Zucchini Almond Burgers With Chutney [Vegan, Gluten-Free]

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These unique burgers are a great way to eat your favorite food (burgers of course) while still breaking up the monotony of veggie burgers. These hearty zucchini and almond patties are topped with a zesty pear chutney and then finished with some fresh kale and onions.

Zucchini Almond Burgers With Chutney [Vegan, Gluten-Free]


For the Patties:

  • 2 2/3 cups shredded zucchini
  • 1 1/2 cups almonds (soaked in water overnight)
  • 1 lemon, juiced
  • 1 1/2 teaspoon of salt
  • 1 clove of garlic
  • 2 tablespoons of water
  • 2 tablespoons of freshly chopped dill
  • 3/4 cup of chickpea flour
  • 1 tablespoons psyllium husk seeds
  • Salt and pepper, to taste

For the Chutney:

  • 3 medium pears
  • 5 tablespoons maple syrup
  • 2/5 cups apple cider vinegar
  • 1 medium onion
  • 1/2 lemon, juiced
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cardamom powder
  • a pinch of cayenne pepper

For the Burgers:

  • 6 burger buns of choice
  • 6 teaspoons ketchup
  • 2 handful of kale
  • Fresh or pickled red onions


To Make the Patties:

  1. Place the soaked almonds in a food processor together with the lemon juice, salt, garlic, and water.
  2. Pulse them until a smooth cream forms. Add more water if needed to break down the almonds.
  3. Add the almond mixture into a bowl together with the zucchini shreds, the dill, psyllium husk seeds, and the chickpea flour. Add some more salt and pepper if you like.
  4. Mix everything together well and let it sit for about 30 minutes. After 30 minutes, preheat some canola oil in a large skillet and form 6 burger patties out of about 2 tablespoons worth of the almond mixture each.
  5. Fry them for 3-4 minutes on each side.

To Make the Chutney:

  1. Chop the pears into bite-sized pieces. Add them into a saucepan together with the remaining ingredients.
  2. Bring this to a simmer and cook it on medium heat until all of the liquid has dissolved.

To assemble:

  1. Cut the buns in half and heat up in the oven on the grill setting for about a minute.
  2. Add the kale, the zucchini almond patties, top with the ketchup, chutney, and onions.





Innovative plant-based desserts and meals that are deceptively easy to make. Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her blog "About That Food," she creates healthy and delicious cruelty-free recipes. Her aim is to make vegan cooking accessible and relatable to everyone, as well as help people get started on a vegan lifestyle.



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0 comments on “Zucchini Almond Burgers With Chutney [Vegan, Gluten-Free]”

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Erin Bedenbaugh
8 Months Ago

I can\'t believe no one has commented on this recipe, it was absolutely delicious! I\'ll make a double batch next time in freeze half. I thought ketchup and Chutney would be weird but it perfect!


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